Ingredients

• 1 6lb bag of frozen beef meatballs (or 97oz)
• 2 16oz bags of frozen chopped peppers (or 32oz total)
• 2 32oz bottles of marinara sauce
• 30 hoagie rolls
• 30 slices of provolone, sliced in half

Directions

1. IN OVEN:
2. Preheat oven to 375ºF. Spray two 9"x12" aluminum hotel steam pans (or 9"x13" deep dish pans) with nonstick cooking oil.
3. Pour 1/2 the bag of frozen meatballs into each pan.
4. Pour 1 bag (or 16oz) of frozen peppers into each pan.
5. Pour one bottle of sauce into each pan and mix together with peppers and meatballs.
6. Place both pans into the oven and bake for 25-35 minutes, until heated through. Stir mixture and check for doneness throughout cook time.
7. Ladle 3-5 meatballs and sauce into each hoagie roll. Top with 2 half-slices of provolone and allow to melt.
9. IN INSTANT POT:
10. Pour entire bag of frozen meatballs and both bags of frozen peppers into 6-liter Instant Pot (or split between 2 smaller Instant Pots).
11. Pour 1 jar of marinara sauce into Instant Pot and mix around to coat the meatballs and peppers.
12. Set the Instant Pot to: manual, high pressure, for 12 minutes.
13. Once cooked, allow to natural release pressure for 10 minutes.
14. Mix in the second jar of marinara sauce and keep the pot on warm.
15. Serve with 5 meatballs on each hoagie roll topped with sauce, peppers, and a slice of provolone cheese.

Time Cook: 25-35 minutes in oven; 20 minutes in Instant Pot
Total time: 30-45 minutes
Yield: 29-30 subs

** Serving suggestion: To round out the pre-game meal, serve with a salad or fruit.